It’s PEACH SEASON right now! I love peaches! Oh so much!
My parents came down to visit and brought me a BIG 5 Gallon Bucket FULL of peaches from their peach tree. Guys, these peaches are amazing! SO sweet and juice! Not extremely big but oh so good.
I kept thinking WHAT am I going to do with all these peaches??? I’ve never made peach jam. Or really any kind of jam but I had to do something.
Would this even work without all the sugar & pectin? I have been sugar free here since following the Trim Healthy Mama book. I use the THM Sweet Blend for most everything that requires sugar. It is a mixture of Stevia & Erythritol. Stevia comes from the leaves of a Stevia plant and Erythritol is sugar alcohol that has little to no effect on your blood sugar!
For my jam, I just needed it to be EASY! I am a mama of six, I do not have time to be at the stove for hours and hours. So basically here is my recipes for some of the best peach jam that-tastes-like-peach-cobbler-filling I’ve had! It probably goes against all rules of canning, lol. But it goes in the freezer, in my mason jars. When I am ready to use it, I will take it out, thaw it and eat it up!
Start by slicing the peaches up. Make sure you remove the seed. I cannot tell you how many peaches I actually used but I ended up with about 10 cups of peaches or more. I also did not peel the peached. I just sliced them up and threw them into my big ole cast iron dutch oven (I LOVE THIS THING). Here is what I used (aff link). Enameled Cast Iron Dutch Oven, 6-Quart
After they cooked for about an hour or so, I added the chia seeds, THM Sweet Blend, a little vanilla, and the juice of half a lemon. I used 2 tbsp. of chia seeds but if your peaches are still too liquidy add more chia seeds!
As soon as I put the lid on the filled jars, I turned the jar up side down. It created a suction and the little circle on the top sucked in. I read about this from this website: http://www.injennieskitchen.com/2013/08/easy-peach-jam/ and it worked perfectly! I am so excited! Now, I allow them to cool completely before putting my jars in the freezer.
WOW, oh wow, I work this works out for you like it did me!! Just remember this is FREEZER PEACH JAM, I don’t think it would last in your pantry. It needs to be frozen. Then I would just allow it to thaw in your fridge! I don’t think it will take you long to use it up! We ate a whole jar in one day!Print
A sugar free peach jam that tastes like the filling of a peach cobbler! And it won’t give you that “sugar crash”!
- 10–12 large Peaches or enough for at least 8 to 10 cups of peaches, sliced and seed removed (you do not have to peel)
- 2 tbsp. chia seeds (more if peaches are too liquidy)
- 2 tsp of THM Sweet Blend (that’s all I needed but use more if you like it sweeter, or use 1 tbsp. Truvia or your favorite sweetener)
- 2 tsp Mexican vanilla (or your favorite, this is optional)
- Juice of half a lemon (less if you don’t want it too tart)
- A couple shakes of salt
- 5 pint size mason jars
- Slice and deseed the peaches.
- Place in a big pot or dutch oven.
- Cook on medium.
- When the peaches begin to get liquidy, use a hand masher and mash them up.
- Let them cook down for an hour to an hour and a half ( you can go longer if you want).
- Add the seeds about 45 minutes into the cooking process.
- Add the sweetener, lemon juice and vanilla.
- Add the hot peach mixture to clean pint size mason jars.
- Put the lids on and tighten.
- Turn the jars upside down.
- Allow those to sit until the jar is at room temp.
- They should have a suction and seal.
- Place in the freezer what you don’t use right away!